Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems 1

Abstract

Sensory evaluation was conducted to investigate the impact of packaging system and muscle type on beef flavor. Beef M. Longissimus lumborum (LL) and M. Gluteus medius (GM) steaks were produced from vacuum packaged subprimals at 14 d postmortem. Steaks were placed in various packaging types and held for 7 d prior to 48 h of retail display under continuous fluorescent lighting. Packaging types included: high-oxygen modified atmosphere lidded trays (80% O2/20% CO2, HIOX), carbon monoxide modified atmosphere lidded trays (0.4% CO/30% CO2/69.6%N2, CO), rollstock (forming/non-forming films, ROLL), vacuum packaging (stored in darkness, VAC), and traditional overwrap (foam trays wrapped with polyvinyl chloride film immediately before display, OW). Steaks were evaluated after cooking by consumer panelists and a trained descriptive attribute panel. For consumer evaluation, a muscle × package type interaction (P = 0.040) occurred for juiciness. Overall liking, tenderness, and liking of flavor were influenced (P ≤ 0.003) by package type. Overall liking, liking of flavor, and tenderness of HIOX was lower (P < 0.05) than all other package types. Additionally, package type impacted (P ≤ 0.030) overall, flavor, and tenderness acceptability. Overall and flavor acceptability was the lowest (P < 0.05) for the HIOX treatment. From trained panel attribute evaluation, muscle × package type interactions were detected (P ≤ 0.021) for brown/roasted, bloody/serumy, and juiciness. Juiciness was the least (P < 0.05) desirable for GM HIOX compared to all other muscle and package type combinations. Steaks from HIOX packages had the highest (P < 0.05) ratings for oxidized and cardboardy, and were rated lowest (P < 0.05) in beef flavor ID and umami compared with all other package types. The LL had greater (P < 0.05) beef flavor ID, fat-like, umami, sweet, and overall tenderness ratings than the GM. The GM was more (P < 0.05) liver-like and oxidized compared with the LL. These data indicate a high oxygen packaging environment has the potential to accentuate negative descriptive sensory attributes and lower consumer sensory scores, while diminishing palatability in both muscles.